Mini pear pies
This recipe turns the fruit tart on its head with stunning results. You can flavour the syrup with whatever spices you like.
For the rough puff pastry
- 200g/7oz plain flour, plus extra for rolling
- 100g/3½oz butter, in a block, frozen
- 100g/3½oz lard, in a block, frozen
- 1 free-range egg, beaten
- 2 tbsp granulated sugar